CBK-210 INSTRUCTION AND RECIPE BOOKLET

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LAST-MINUTE WHOLE WHEAT LOAF

Last Minute Loaf Program | Delay Start Timer: No

1. Put all ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart

Custom Convection

Bread Maker.

2. Press Menu to select the Last Minute Loaf program. Press Loaf Size and Crust Color to select both size and crust preference (only 2- and 1½-pound

loaves are available for this program). Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program.

3. If desired, when the paddle signal sounds, press Start/Stop/Pause to pause the unit; remove the dough and kneading paddle, reshape the dough, and

replace in the bread pan. Press Start/Stop/Pause to continue.

4. When the program is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

Nutritional information per serving (2-ounce slice):

Calories 115 (9% from fat) • Carb. 23g • Pro. 4g • Fat 1g • Sat. fat 0g • Chol. 0mg • Sod. 296mg • Calc. 6mg • Fiber 2g

INGREDIENTS LARGE 2-POUND LOAF MEDIUM 1½-POUND LOAF

Water, room temperature 1²⁄

cups (400g) 1¼ cups (300g)

Vegetable oil 1 tablespoon (14g) 2 teaspoons (10g)

Kosher salt 2 teaspoons (13g) 1½ teaspoons (10g)

Granulated sugar 1 tablespoon (13g) 2 teaspoons (8g)

Unbleached all-purpose flour 2 cups (280g) 1½ cups (210g)

Whole-wheat flour 2 cups (226g) 1½ cups (169g)

Vital wheat gluten 1 tablespoon (8g) 2 teaspoons (6g)

Rapid-rise yeast 4 teaspoons (17g) 3 teaspoons (13g)

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INSTRUCTION AND RECIPE BOOKLET - Page 56